Just fried up some dogfish from last summer, yummy! Have you?

[lokidog]

With the State's propensity to continue to remove harvesting opportunities for various food fishes, especially in the Sound, will people turn to less "conventional" fish to eat?  I will usually filet a dogfish if it is over 28 inches as the meat is rather thin if they are much shorter.  I have found that if they are bled and iced like a salmon, they are flakey and rather sweet tasting when breaded and deep fried.  I don't catch many, but have thought about targeting them more to fill the empty space where rockfish use to reside in my freezer.

What are your thoughts?  My next get-together food might be deep fried dogfish.   

[seth30]

I would love to get that receipe from you.  I like catching them but have yet to try them.

[ICEMAN]

I voted "OK".

I brought a few home over the years, one was good, the other not so much. Probably did not bleed it out....  Probably a bit pissy... 

I would try it again. When is the feast? 

[jrebel]

I was watching the food channel (I think) and dog fish are a delicacy in other countries.  I will research it and see if I can find out more.  They are supposedly really tasty when prepared and cooked properly.   

[duckmen1]

Kept a couple to try last year for the first time. Brought them in the boat and gave them a bonk on the head and filleted them right away taking the skin of too. Good fish and chips and nice and firm meat.
Kept the carcasses in a cooler for proof of catch. 

[lokidog]

Kept a couple to try last year for the first time. Brought them in the boat and gave them a bonk on the head and filleted them right away taking the skin of too. Good fish and chips and nice and firm meat.
Kept the carcasses in a cooler for proof of catch.

I'm not sure I would worry about that, the meat looks completely different (very white and not transluscent) from other fish.  Of course the game wardens probably don't know that.     I think I read that most of the fish n chips in England is doggie.

[pd]

Dogfish (shark) are a primitive fish, as you know.  Amongst other things, some of their organs are not as well developed as are those of the higher level fishes.  In particular, the kidneys and livers do not function as well; for this reason, sharks have a high concentration of what becomes ammonia upon death.  The odd thing about sharks is the high concentration of ammonia: It is a great preservative.  For those inland communities in Asia (not close to the sea) where fresh fish could not be transported, they learned to like shark meat, because it was the only ocean species they could obtain.  You can find shark available even today in the interior regions of Japan and China (Korea, too, I understand).

Yes, the meat will soon begin to smell strongly of ammonia.  This is why they are quickly bled out, kept cool, eaten quickly.  Except for the shark meat served in the interior regions of Japan, the only shark meat that I know of is what is ground/processed/steamed into fish sticks.  It is really quite nice; most people don't know it is from shark, however.

Can't help you with the preparation, sorry.  I am an eater, not a preparer.  Best of luck.  But I would happily join your party.  Call Pianoman--he is always a great source of information on unusual foods.

[pd]

If it were up to me, I would always rather eat the rockfish over shark.  Much better.

[wildweeds]

If your not catching many,get a stainless leader set up and try using bait instead of hardware,you'll run the risk of capsizing the boat.I tried bait fishing on the king opener,busted out the hardware in one pass and 6 leaders........... I'll pass on eating them myself,we used to cut them and let em go,but the blood gets all over everything and they stink the boat up,now we just cut the leader

[Dansk]

Just saw an episode of 'bizarre foods with andrew zimmerman'... they were catching leopard sharks on sanfransisco bay.  Gutted, then overboard on a stringer in the salt.  After a few, they cut it up, pan seared in olive oil on the boat.  Said it was awesome.  Also caught a skate and ate that too on the boat.

[lokidog]

If it were up to me, I would always rather eat the rockfish over shark.  Much better.

No duh.     Thank the state for that one.  But the question isn't which one you prefer.   

I see a few, never wills, why not?  You can always spit it out.  I'll try anything, once, at least anything that's not rotten.

[wildweeds]

My dads freind had a commercial boat,his target,dogfish for export to England,he was a clean freak and no amount of scrubbing/soap could get the stench off of it,the stink was from the piss that comes through the skin,You could smell that boat before it rounded the corner to come up to the dock.That's one of my reasons and the other is the mercury content in them.

If it were up to me, I would always rather eat the rockfish over shark.  Much better.

No duh.     Thank the state for that one.  But the question isn't which one you prefer.   

I see a few, never wills, why not?  You can always spit it out.  I'll try anything, once, at least anything that's not rotten.

[lokidog]

I would love to get that receipe from you.  I like catching them but have yet to try them.

Seth, it is pretty easy and the way I fry all of my fish.  Tonight I also fried some very old halibut (still yummy after trimming a bit of burn), some oysters from our beach, and some goose tenders, all prepped the same way.

Dip in egg and then roll in Kellogs Corn Flake Crumbs, the already smashed ones are best as the size is more uniform.  Let them sit on a plate, not touching each other, for at least ten minutes.  This allows the crumbs to kind of dry onto the fish and they stick better, also it lets you put a bunch in at once for even cooking.  Deep fry if possible or fry and flip at 320 to 350.  I try to keep my oil at about 325 as it doesn't seem to burn as much and I use my oil over and over.  Sometimes I will add some Zatarans Southern Fish Fry to add a little zing to the flavor.

WildW, I've never really noticed much of a smell, but I hang them on a stringer and bleed off the side of the boat and not into it.     I'm excited about the next get-together, now I just have to go fishing.   

[Bigluke1981]

I have never tried dogfish but have eaten mako shark and it was always really good. I will have to try this recipe, it sounds really good!!!

[Duffer]

I have not had it in years, but I seem to remember that we soaked the filets (skinned definitely) in milk in the fridge overnight. Then breaded & fried & it was very good for a white-meat fish.